I combine the leek filling with onions that are slowly sweated beforehand, so they lose their sharpness and become slightly sweet. Then mix in crispy fried bacon, season the egg and cream mixture generously and cover it with a flavorful cheese. Into the oven, and you have a wonderful light meal that tastes great both warm and cold.
The best match for the leek quiche is a fresh salad with toasted seeds and a glass of white wine.
Leek Quiche
Ingredients
For the dough
- 250 g all-purpose flour
- 120 g low-fat quark
- 120 g butter, room temperature
- 1 egg
- 0.5 tsp salt
- pepper
For the filling
- 2 stalks leek
- 4 onions
- 125 g bacon, optional
- 2 tbsp clarified butter
- 150 ml heavy cream
- 3 eggs
- 0.5 tsp salt
- 100 g Appenzeller or Emmental
- pepper, nutmeg
Nutrition per slice (12 per quiche), approx.: 333 kcal10 g protein21 g carbs23 g fat2 g fiber
Estimates, calculated from the ingredients.
Instructions
- Put 250 g all-purpose flour, 120 g low-fat quark, 120 g butter, 1 egg and 0.5 tsp salt in a bowl and quickly work them into a dough with a dough hook or by hand.
- Wrap the dough in plastic wrap and put it in the fridge for at least 1 hour.
- Clean the 2 stalks leek and cut them into thin rings.
- Halve the 4 onions and cut them into strips.
- Stack the 125 g bacon on top of each other and cut into small pieces.
- Heat 2 tbsp clarified butter in a pan and fry the bacon until golden brown.
- Add the sliced leek and onions and sweat for approx. 10 min until translucent.
- Season with approx. 0.25 tsp salt and pepper and let cool.
- Coarsely grate the 100 g Appenzeller or Emmental.
- Preheat the oven to 200 °C (400 °F), conventional oven (top and bottom heat).
- Whisk 150 ml heavy cream and 3 eggs with 0.5 tsp salt, pepper and nutmeg and season generously.
- Butter a tart pan (approx. 28 cm diameter) and dust it with flour.
- Take the dough out of the fridge and roll it out so that it is a little larger than the tart pan.
- Place the rolled-out dough in the pan and trim off the overhanging edge.
- Spread the leek and onions over the crust, pour the egg and cream mixture over them and sprinkle with the grated cheese.
- First bake the leek quiche on the middle rack for 20 min. Then turn the oven down to 175 °C (350 °F) and bake for another 10-15 min.
- Let the leek quiche cool a little before serving.
- A green salad with seeds goes perfectly with it.
Tips
- It’s best to mix the egg and cream mixture with an immersion blender, which makes it nice and light and airy.
- The cream and eggs swallow some of the seasoning, so season generously.
- If the leek quiche gets too brown before the baking time is up, loosely place a piece of aluminum foil on top and finish baking.
- If you’re in a real hurry: larger supermarkets now sell ready-made quiche crusts in the refrigerated section.
- A quiche can be baked in every variation imaginable. For example, use regular cooked ham instead of bacon, or add 1 tbsp mustard seeds to the egg and cream mixture.
- Storage: Keep the quiche in the fridge for 2–3 days or freeze it for up to 3 months and reheat it in the oven.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Leek Quiche
Can I make the leek quiche without bacon?
Yes, for a meatless version just leave out the bacon. Or use cooked ham instead. For extra flavor, add 1 tbsp mustard seeds to the egg-cream mixture.
Is there a shortcut for the crust?
Yes, larger supermarkets carry ready-made quiche crusts in the refrigerated section. But the quark dough turns out especially crisp and still tender.
What goes well with leek quiche?
A fresh salad with toasted seeds and a glass of white wine. A salad of orange, fennel and radicchio is also a lovely match.
How do I best store leek and bacon quiche?
Once cooled, cover the quiche and keep it in the fridge. It keeps for 2–3 days there. To reheat, warm it in the oven at 160 °C (325 °F) for 10–15 minutes. That keeps the crust nice and crisp, much better than the microwave.
Can I freeze leek quiche?
Yes, the quiche freezes well. Freeze it whole or in slices, well wrapped in foil or in a container. It keeps for about 3 months. Thaw it in the fridge, then reheat it in the oven.
